I make these black bean stuffed peppers on weeknights whenever I can. Roasted bell peppers filled with a spiced black bean mixture require almost no chopping and come together in about 40 minutes. If you need a dependable, comforting dinner that uses pantry staples and the peppers at the back of your crisper, this is a great choice.
Why you’ll love this recipe
I started making these after a road trip through the Southwest, where cafés often served beans with roasted chiles. I loved the smoky heat, creamy beans and tender peppers that you can eat with a fork. At home I simplified that flavor into an easy bake using everyday bell peppers and a taco-spiced black bean filling—big flavor with very little effort.
Why this version works: canned black beans provide protein and body without fuss; taco seasoning offers a reliable spice base; and a spoonful of salsa adds moisture and brightness so the filling isn’t flat. The peppers steam covered, then finish uncovered so they’re tender but still hold their shape. Adding cheese on top is optional for a melty finish; the dish is excellent both with and without dairy.
If you like these, try similar weeknight recipes such as sheet pan veggie fajitas or cumin rice as an easy side to soak up the pepper juices.
Key ingredients and why they matter
Bell peppers serve as colorful, slightly sweet vessels. Black beans turn this into a filling main. Taco seasoning and garlic powder give bold, familiar flavor. Salsa adds moisture and acidity so the filling binds and tastes bright. Cheese, if you choose to use it, melts into a rich top layer.
Full ingredient list and detailed instructions are in the recipe card below.
- Black beans (canned, drained & rinsed): The creamy base. Rinse well to remove excess sodium and starchy liquid. If the mixture seems too dry, add a teaspoon or two of salsa; if too wet, add a pinch more seasoning.
- Taco seasoning: Convenient seasoning blend that balances salt and spice. If yours is already very salty, reduce added salt slightly.
- Salsa: Adds moisture and brightness so the filling holds together. Thick, chunky salsa keeps peppers neater; runny salsa gives juicier filling—either works, just adjust salt and blot pepper interiors if the salsa is very wet.
- Bell peppers: Choose medium peppers with relatively flat sides so they sit upright. Red and orange peppers are sweeter; green peppers are more savory. Thick-walled peppers keep their shape best during baking.
- Shredded cheese (optional): Melts into a savory top. Monterey Jack gives stretch, cheddar offers sharper flavor, and pepper jack adds heat.
FREEZER PREP
Prep in 10, Cook in 30
This recipe is part of a freezer-friendly series of meals designed to be prepped quickly and cooked from frozen. To freeze: mix the mashed black beans with taco seasoning, salsa, salt and garlic powder, stuff into halved peppers, and freeze on a tray or in a foil pan. When cooking from frozen, cover with foil and add about 15–20 minutes to the baking time; if thawed, bake at 400°F for about 30 minutes.
How to make vegetarian stuffed peppers
- Preheat the oven to 400°F. In a large bowl combine drained black beans, taco seasoning, salsa, salt and garlic powder. Stir until evenly combined and slightly cohesive.
- Arrange pepper halves cut-side up in a 13×9-inch baking dish. Divide the bean mixture evenly among the peppers, pressing lightly to fill each cavity.
- Cover the dish tightly with foil and bake until the peppers begin to soften, about 20 minutes.
- Remove the foil, sprinkle with cheese if using, and bake 5–10 minutes more until the cheese melts and the peppers are tender. Serve hot with a simple side salad or cilantro-lime rice.
TIPS & TRICKS
Shruthi’s top tips
- Drain and rinse the beans thoroughly, then shake them dry. Excess liquid thins the filling and increases bake time.
- Use a snug 13×9-inch dish so peppers stay upright; large gaps let them tip and bake unevenly.
- Press the filling lightly to the edges; piling it too high can cause spillover and uneven heating.
- Covering the dish for the first part of baking steams the peppers tender; finishing uncovered evaporates excess moisture and lightly browns the edges.
- If adding cheese, do so in the last 5–10 minutes so it melts without turning greasy.
- To increase heat, add chili powder or minced pickled jalapeños; for milder flavor, use mild salsa and a lower-sodium seasoning blend.
How to serve black bean stuffed peppers
Serve these stuffed peppers hot with a fresh side such as a simple corn salad or a veggie taco salad. For a heartier meal, pair them with cumin (jeera) rice or quick fried rice to soak up any juices. Leftovers are great chopped into scrambled eggs or wrapped in a tortilla with avocado for an easy lunch.
Storage and reheating suggestions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place baked peppers on a tray until firm, then transfer to a sealed container or freezer bag. Reheat from frozen at 375°F, covered for 15 minutes, then uncovered for 5–8 minutes until heated through.
More pepper recipes
Cooking with peppers? Try these other recipes where they add color and flavor.
Vegan Stuffed Peppers
Vegan Fajitas
Creamy Vegan Rasta Pasta
Pizza Sliders
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Black Bean Stuffed Peppers
Ingredients
- 3 cans black beans, 15-ounce, drained and rinsed
- 4 teaspoons taco seasoning
- ¼ cup salsa, homemade or store-bought
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 6 medium bell peppers, halved lengthwise and seeded
- 1 cup shredded cheese, optional, for topping
Instructions
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Adjust oven rack to the middle position and preheat the oven to 400°F.
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In a large bowl, combine black beans, taco seasoning, salsa, salt, and garlic powder. Stir until evenly mixed and slightly cohesive.
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Arrange bell pepper halves, cut side up, in a 13×9-inch baking dish. Divide the bean mixture among the peppers, pressing lightly to fill the cavities.
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Cover the dish tightly with foil and bake until the peppers begin to soften, about 20 minutes.
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Remove the foil, sprinkle with cheese if using, and bake until the cheese melts and the peppers are tender, another 5–10 minutes. Serve hot.
Notes
- For extra-soft peppers, keep the dish covered for the first 15 minutes of baking.
- Fresh, homemade salsa will increase moisture and brighten the filling.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.